Quick one bowl blueberry muffins with white whole wheat flour and honey. These easy blueberry muffins make the perfect morning pick me up!
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Freshly baked muffins are the best type of muffins, especially when you eat them still slightly warm with a little butter smothered on top. I mean does it get better than that?!
These easy blueberry muffins are sure to get you started in the morning. Made with white whole wheat flour and sweetened with honey and ripe bananas. Not to mention they are moist, tender, and bursting with blueberry flavor.
What Makes Moist Muffins?
To make moist blueberry muffins, you’ll need mashed bananas. It’s an easy baking hack that I love using in my muffin recipes.
Bananas not only sweeten the muffins without any added sugar but also make the muffins incredibly soft. Make sure to use ripe bananas. Here’s a great tutorial on how to ripen bananas.
Key Steps for Making Easy Blueberry Muffins
This easy blueberry muffin recipe comes together in one bowl with a handful of easy key steps:
- Use refined coconut oil. Refined coconut oil has a neutral taste and smell, whereas unrefined or commonly labeled as “virgin” coconut oil has a tropical coconut flavor.
- Ripe bananas are a must. Not only do ripe bananas taste sweeter but they’re easier to mash.
- Measure the flour properly. Flour is the most common mis-measured ingredient in baking. Too much flour and your muffins will be dense and dry. Not enough flour and the muffins will fall apart. Use the “spoon & level” method for measuring flour.
- Stir flour just until combined. Use a big wooden spoon to stir the flour into the wet ingredients. It’s okay to have some lumps and streaks of flour. Batter will be thick. Make sure not to over-mix.
- (Optional) Coat blueberries in flour: To prevent blueberries from sinking to the bottom, toss them with one heaping teaspoon of flour. Use frozen or fresh blueberries. No need to defrost frozen blueberries.
What Goes Well with Blueberry Muffins?
These muffins taste the best warm out of the oven, topped with a little butter. The sweet and salty combination is so tasty!
Or feel free to spread on your favorite jam for a little sweetness or sprinkle on some turbinado sugar or coconut sugar on top before baking.
Best Way to Store Muffins
Store cooled muffins in a single layer, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
More Muffin Recipes:
- Pumpkin Cream Cheese Muffins
- Healthy Morning Muffins
- Chocolate Chip Pumpkin Muffins
- Coconut Peach Muffins
Easy Blueberry Muffins
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Quick and easy one bowl blueberry muffins made with white whole wheat flour and honey. Bursting with fresh blueberries, these muffins are a perfect morning pick me up!
Ingredients
- 1/3 cup refined coconut oil, in liquid form
- ½ cup honey or maple syrup
- 2 large eggs
- 1 1/4 cup packed mashed ripe bananas, about 2–3 bananas
- 1/2 cup milk
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- ½ tsp. kosher salt
- 2 1/2 cups white whole wheat flour, properly measured
- 1 1/4 cups fresh or frozen blueberries, no need to defrost
- Turbinado sugar or coconut sugar, for topping, optional
Instructions
- Preheat the oven to 350 degrees F.
- Grease a standard 12-cup muffin pan with non-stick cooking spray.
- In a large mixing bowl, whisk coconut oil and honey. Add eggs and banana. Then whisk in the milk.
- Whisk in baking soda, vanilla, and salt. With a wooden spoon, stir in the flour. Batter will be thick. Do not overmix. Gently fold in the blueberries. Optional: To prevent blueberries from sinking to the bottom, toss them with one heaping teaspoon of flour.
- Spoon the batter evenly into the prepared pan, filling all the way to the top. You should be able to fill all 12 muffin cups. If desired, sprinkle the tops with turbinado or coconut sugar for a crunchy topping and a pretty muffin top.
- Bake for 17-22 or until the toothpick inserted in the middle comes out clean.
- Remove the pan from the oven and let the muffins cool in the pan for about 10 minutes, then transfer to a cooling rack. Store cooled muffins, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Oil: Use refined coconut oil for this recipe. It has a neutral taste and smell, whereas unrefined or commonly labeled as “virgin” coconut oil has a tropical coconut flavor. Avocado oil is a good substitute for coconut oil.
- Milk: Dairy and non-dairy milk works in this recipe.
- Flour: White whole wheat flour is sometimes hard to find so all-purpose flour can be used instead. For a gluten-free option, use certified gluten-free oat flour.
Keywords: on the go, easy, fresh
Recipe published 2/08/2017. Updated 6/28/2021.
Erika W. says
What would be a substitute for coconut oil?
Katya says
avocado oil
Lorraine says
Good Morning! Do these muffins freeze well?
Katya says
Hi Lorraine: muffins normally freeze pretty well.
Sylvia says
Can this be made with frozen blueberries? I’m thinking of adding chia seeds?
Katya says
Frozen blueberries are okay to use. As far as chia seeds, I can’t answer with certainty as I haven’t tried it.